Tofu Marsala

• For the coating
• 1/2 cup spelt flour
• 1/2 teaspoon celtic sea salt
• 1/2 teaspoon pepper
• For the tofu
• 1 (14 ounce) package organic tofu (cut into 8 cutlets)
• 1 tablespoon tamari soy sauce
• For the sauce
• 2 tablespoons light oil
• 1 cup organic cremini mushroom
• 1 tablespoon tomato paste
• 2 garlic cloves (minced)
• 1 1/2 cups marsala wine
• 1 tablespoon lemon juice
• 1 tablespoon vegan margarine
• salt and pepper

1. On a pie plate or in a shallow dish add 1/2 teaspoons salt and 1/2 teaspoons pepper and the spelt flour. Using a whisk combine the ingredients.
2. In a shallow bowl add 1 tablespoons Tamari and dip dip each piece of tofu in the Tamari, coating all sides, then shake off excess.
3. In a large pan add 1 tablespoons of light oil and swirl to coat the pan. Heat on medium-high.
4. Coat the tofu/Tamari cutlets with the flour mixture and cook in the pan of oil 4-5 minutes per side. Remove and put in a very low oven to keep warm.
5. Add the remaining 1 tablespoons of light oil to the pan and add the sliced mushrooms, and stir until browned. About 8 minutes. Reduce the heat to medium and then add the garlic and tomato past, stir for 1 minute.
6. Off the heat, add the marsala wine and return the pan to the stove. Scrape the brown bits off the bottom of the pan and bring the wine to a simmer.
7. Reduce this by half.takes about 5-7 minutes.
8. Off the heat add the lemon juice, stir to combine.
9. Return the pan to the burner and whisk in the 1 tablespoons vegan margarine.
10. Taste for seasoning and pour the sauce over the tofu.

coating, spelt flour, celtic sea salt, pepper, soy sauce, light oil, mushroom, tomato paste, garlic, marsala wine, lemon juice, margarine, salt

Taken from www.food.com/recipe/tofu-marsala-244544 (may not work)